If you’re a fan of creamy cheesecake and cookies, prepare to be enamored with these luscious chocolate chip cheesecake cookies. They are the perfect blend of a classic chocolate chip cookie with the added indulgence of sweet cream cheese. The result is a soft, chewy treat that promises to satisfy your sweet tooth. These cookies elevate the beloved traditional chocolate chip cookie with their wonderfully soft texture and rich, creamy flavor, making them an irresistible upgrade to a classic favorite.
These cookies, a delightful blend of cream cheese and mini chocolate chips, dissolve blissfully in your mouth. Named ‘Chocolate Chip Cheesecake Cookies’, they stand as my all-time favorite cookie recipe due to their simplicity and exquisite taste. They are a regular feature in my kitchen, perfect for breakfast alongside a glass of milk, a snack with tea or coffee, or just to satisfy a sweet craving. Their charm lies in their simplicity, yet they never fail to delight the taste buds.
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My family and I prefer cookies that are moderately sweet, but feel free to increase the sugar content according to your taste. I often prepare a double batch of Chocolate Chip Cheesecake Cookies so we can savor them over several days.
Instead of using mini chocolate chips, you have the option to incorporate various ingredients like pecans, M&M candies, sprinkles, or crumbled Oreo cookies to create your ideal flavor combination. You can opt to make a double batch or experiment with multiple mix-ins to achieve a range of flavors from a single dough base. These Chocolate Chip Cheesecake Cookies are delightfully soft and dissolve tantalizingly in your mouth. They are a hit among both children and adults, making them an ideal treat for the entire family.
To make Chocolate Chip Cheesecake Cookies, you’ll need the following ingredients:
1 1/4 cups of all-purpose flour
1/4 cup of cornstarch
1/2 teaspoon of baking powder
1/4 cup of unsalted butter at room temperature
4 ounces of cream cheese at room temperature
1 large egg
1 tablespoon of milk
1/2 teaspoon of vanilla extract
1 1/4 cups of powdered sugar
5 to 6 tablespoons of mini chocolate chips
The classic chocolate chip cookie is elevated with the addition of cream cheese, cornstarch, and vanilla extract, resulting in a delightful balance of crunchy on the outside and chewy on the inside. These cookies are a perfect way to start your day. Enjoy them with a cup of tea, share them with friends, or savor them as a midday snack. As I write this, I’m indulging in these scrumptious Chocolate Chip Cheesecake Cookies, which are sparking new ideas in me. The combination of mini chocolate chips and cream cheese is a hit among my family and friends, who eagerly await these treats. Dedicate some time to create these simple, soft, and chewy cookies, and bring joy to your loved ones.
To prepare Chocolate Chip Cheesecake Cookies, start by mixing flour, cornstarch, and baking powder in a medium bowl and set it aside. In a large bowl, use an electric mixer to cream together butter and cream cheese on medium speed until smooth. Add an egg, milk, and vanilla extract, and continue mixing. Then, incorporate powdered sugar until the mixture becomes fluffy. Gradually blend in the dry ingredients until a smooth dough forms. Stir in mini chocolate chips and refrigerate the dough for one hour.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Remove the dough from the fridge and shape it into 24-26 balls. Place them on the baking sheets, spaced about 1.5 inches apart. Flatten each ball slightly using your hands or a flat object. Optionally, sprinkle additional mini chocolate chips on top. Bake for 10 minutes, then allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
These Chocolate Chip Cheesecake Cookies are delightful, easy to make, and not overly sweet. Each cookie contains approximately 100 calories, offering a perfect balance of taste and indulgence.
Store the cookies in an airtight container to maintain their freshness. They can be frozen for up to one month when stored properly. However, avoid refrigerating them as it can affect their softness and freshness.
For an added twist, mix in some cream cheese. In this recipe, cornstarch is used to achieve a delicate cookie texture, but if needed, you can substitute it with flour at a ratio of 2:1.
Potato starch can be used as an alternative to corn flour. For those with egg allergies, replace the egg with half a mashed banana or 3 tablespoons of apple puree, and include an additional 1/2 teaspoon of baking powder.
Consider using blueberries or M&M’S as an alternative to chocolate chips. The dough should be about 1.5 – 2 tablespoons per cookie, resulting in cookies around 2.5 inches in diameter.
If desired, replace all-purpose flour with coconut flour at a 1:4 ratio. Remember to add an extra egg for every 1/4 cup of coconut flour used.
These delightful treats are perfect for enhancing your holiday cookie assortment. Their rich, creamy cheesecake taste is sure to be a hit with everyone. Feel free to indulge in these yourself too. They pair wonderfully with a cup of tea, a frothy hot chocolate, or a comforting homemade pumpkin spice latte. Looking for your ideal cookie recipe? We’ve got you covered. Explore our decadent Twix cookies and our delightful blueberry cookies, filled with fresh, juicy berries for an extra burst of flavor.
Counter Storage: Keep these chewy cookies in an airtight container at room temperature for up to 5 days to maintain their freshness.
Freezer Storage: For longer preservation, these sweet treats can be stored in an airtight container in the freezer for up to 3 months.
Chocolate Chip Cheesecake Cookies: These cookies are exceptionally soft and creamy, akin to little pillows of deliciousness. Infused with hints of cheesecake, these cookies elevate the classic chocolate chip cookie to new heights, making them a family favorite. For an alternative comforting treat, try our Salted Caramel Chocolate Chip Cookie Bars.
FREQUENTLY ASKED QUESTIONS
1. Freezing the Cookies: Yes, you can freeze this easy recipe in an airtight container for up to three months.
2. Refrigeration: It is not recommended to store these cookies in the fridge, as refrigeration may compromise their soft and delightful texture.
3. Ingredient Variations: Absolutely! Feel free to experiment by mixing in mini M&Ms, toffee bits, blueberries, nuts, or crushed cookies to add a unique twist to these classic cookies.
- 1 1/4 cups All-Purpose Flour
- 1/4 cup Cornstarch
- 1/2 tsp Baking Powder
- 1/4 cup Unsalted Butter (at room temperature)
- 4 oz Cream Cheese (at room temperature)
- 1 Large Egg
- 1 tbsp Milk
- 1/2 tsp Vanilla Extract
- 1 1/4 cups Powdered Sugar
- 5-6 tbsp Mini Chocolate Chips
- Mix flour, cornstarch, and baking powder in a medium bowl. Set aside.
- In a larger bowl, cream together butter and cream cheese using an electric mixer on medium speed until smooth and creamy.
- Blend in the egg, milk, and vanilla extract.
- Gradually add powdered sugar to the mixture, continuing to mix until it becomes fluffy.
- Incorporate the dry ingredients, mixing until a consistent dough forms.
- Fold in the mini chocolate chips. Chill the dough in the refrigerator for one hour.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Shape the chilled dough into 24-26 balls and place them on the baking sheets, spaced about 1.5 inches apart. Flatten each ball slightly.
- Optional: Sprinkle additional mini chocolate chips on top of each cookie.
- Bake for 10 minutes.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your Chocolate Chip Cream Cheese Cookies!